Surf Meets Turf Tacos
Seared Salmon and Seasoned Beef Tartare in Crispy Mini Taco Shells
30 minutes
Serves 4
DinnerMexicanDairy-freeNut-free
Herb's take
A playful fusion of Japanese and Mexican inspirations, these tacos showcase dual raw proteins with a little seared salmon drama for contrast. You'll get hands-on with classic tartare technique, plus some clever textural play between crispy shells and lush fillings.
Ingredients
Yield
4
Instructions
- 01Heat the oven to 375°F and toast the mini corn taco shells for 5 minutes to crisp them up. Set aside to cool.
- 02Cut the salmon fillet in half. Dice 4 oz of the salmon into 1/4-inch cubes for tartare, and slice the remaining 4 oz into thin strips for searing.
- 03In a small bowl, combine the diced salmon, 1 tablespoon minced shallot, 1 teaspoon Dijon mustard, 1 teaspoon soy sauce, 1 tablespoon olive oil, 1 tablespoon chives, and half the lime zest. Gently stir to mix, then refrigerate while you prep the rest.
- 04In a separate bowl, add the ground beef, 1 tablespoon minced shallot, chopped capers, 1 teaspoon Dijon mustard, 1 teaspoon soy sauce, 1 tablespoon olive oil, 1 tablespoon chives, the remaining lime zest, and all the lime juice. Mix gently until just combined.
- 05Heat a nonstick skillet over medium-high heat and add a drizzle of olive oil. Sear the sliced salmon strips just 20–30 seconds per side until barely cooked on the outside. Transfer to a plate and cool.
- 06To assemble, layer a heaping tablespoon of beef tartare in each taco shell. Top with a spoonful of salmon tartare, then a strip or two of the seared salmon.
- 07Finish with diced avocado, radish slices, and a small pinch of microgreens on each taco. Serve immediately for maximum crunch.
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